My boyfriend and I are both on a health kick (with a couple of cheat days sprinkled in for Giordano’s deep dish pizza, because we do live in Chicago, after all), so I decided to try for a low carb version of lasagna. I grew up eating a ton of Italian food, so anything with tomato sauce and mozzarella cheese makes me feel homey and content. With the weather actually behaving itself in Chicago before it zips to 100+ degrees, I decided to make my take on a light, springy (last day!), no pasta vegetarian lasagna.

The key to this dish is layering traditional veggie lasagna components between thin slices of zucchini. Since zucchini has a mild flavor and slightly crunchy texture, it acts as a great substitute for pasta.